Cinnamon Rolls

FOR THE DOUGH: 

• 500g cake flour 
• 1 tablespoon salt 
• 1 tablespoon sugar 
• 10g dried yeast 
• 600ml lukewarm water

FOR THE SYRUP: 

• 250g sugar 
• 100ml water

FOR THE FILLING: 

• 30g cinnamon 
• 60g sugar 
• 150g raisins

Preheat the oven to 180°C.

Sift together the flour, salt and sugar, then mix in the dried yeast.

Make a well in the centre of the dry mixture and pour in half of the water. Knead into a soft dough, adding more water as needed.

Once the dough is soft but no longer sticky, turn it onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Place into a greased bowl, cover, and leave to rise in a warm place for around 30 minutes, or until doubled in size.

In the meantime, combine 250 g sugar and 100 ml water in a saucepan. Bring to the boil, then remove from the heat.

Turn the risen dough onto a lightly floured surface and roll it out into a small rectangle. Brush the top generously with the syrup, then sprinkle evenly with cinnamon, sugar and raisins.

Fold the long side over and carefully roll the dough into a long spiral. Cut into 1.5 cm slices and arrange them in the Le Creuset Cast Iron Round Casserole. Brush the tops with syrup and bake for 25–30 minutes, until golden brown.

Allow to cool slightly, then pull the warm cinnamon rolls apart and enjoy.